Gluten Free Cake Recipes Donna Hay

July 17, 2023 Post a Comment

Serve your guests a slice of warm chocolate cake drizzled with white chocolate sauce. Warm from www.pinterest.com

Introduction

Donna Hay is an Australian celebrity chef, cookbook author and magazine editor. She is well known for her recipes that are simple yet effective, using fresh and seasonal ingredients. She has a range of gluten free recipes, including cakes, that are easy to make yet still taste delicious. Here is a selection of Donna’s cakes that are gluten free. All of the recipes are simple to follow and use fresh ingredients.

Banana and Coconut Cake

This is a delicious banana and coconut cake, perfect for a summer day. This cake is light and fluffy, and is perfect served with a dollop of cream or a scoop of ice-cream. It is also great for making cupcakes.

Ingredients:

225g butter, softened
1 ⅓ cups caster sugar
4 eggs
1 teaspoon vanilla essence
2 ½ cups self-raising flour, gluten free
1 cup coconut flakes
3 large bananas, mashed
2 tablespoons desiccated coconut

Instructions:

Preheat oven to 180 degrees Celsius.
Grease and line a 20cm round cake tin.
Cream the butter and sugar together in a bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir through vanilla essence.
Sift the gluten free flour into a separate bowl, then fold through the creamed mixture.
Fold through the coconut flakes and mashed banana.
Pour mixture into prepared cake tin, sprinkle with desiccated coconut and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition:

This cake is a good source of dietary fibre and protein. It provides some vitamins and minerals including calcium, magnesium, potassium and iron. Per serve, the cake contains 486 calories, 24.6g fat, 59.8g carbohydrates and 5.6g protein.

Lemon Yoghurt Cake

This is a zesty lemon yoghurt cake that is gluten free. It is light and fluffy, and is perfect served with a dollop of cream or a scoop of ice-cream. It is also great for making cupcakes.

Ingredients:

110g butter, softened
1 cup caster sugar
3 eggs
1 teaspoon vanilla essence
2 cups gluten free self-raising flour
½ cup Greek yoghurt
2 tablespoons lemon juice
2 tablespoons desiccated coconut
2 teaspoons lemon zest

Instructions:

Preheat oven to 180 degrees Celsius.
Grease and line a 20cm round cake tin.
Cream the butter and sugar together in a bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir through vanilla essence.
Sift the gluten free flour into a separate bowl, then fold through the creamed mixture.
Add the yoghurt, lemon juice and zest, and fold into the mixture.
Pour mixture into prepared cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition:

This cake is a good source of dietary fibre and protein. It provides some vitamins and minerals including calcium, magnesium, potassium and iron. Per serve, the cake contains 441 calories, 18.4g fat, 58.4g carbohydrates and 6.2g protein.

Conclusion

These gluten free cake recipes from Donna Hay are easy to make yet still taste delicious. They are light and fluffy, perfect for a summer day. Both recipes are simple to follow, using fresh ingredients. They are a good source of dietary fibre and protein, and provide some vitamins and minerals. Serve with a dollop of cream or a scoop of ice-cream for a dessert that everyone will love.